Hearty Almond Butter Sweet Potato and Kale Stew | VegNews

Ingredients

• For the rice:
• 2 cups water
• 1 cup long grain white rice, rinsed
• For the stew:
• 2 teaspoons sunflower oil
• 2 cups chopped yellow onion
• 1 cup chopped red bell pepper, stem and seeds removed
• 1 (14-ounce) package
• extra-firm tofu
• , cut into ¾-inch cubes
• 1 pound sweet potatoes, washed and chopped
• 1 cup chopped tomatoes
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• ½ cup smooth almond butter
• ¼ cup tomato paste
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper
• 3 cups
• vegetable broth
• 4 bay leaves
• 1 cup firmly packed chopped kale
• ⅛ teaspoon salt
• ¼ cup loosely packed cilantro leaves
• 4 lime wedges